Best 10 Chicken Stuffed Baked Sweet Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken stuffed baked sweet onions are a delightful and hearty dish that combines the sweetness of onions with the savory flavors of chicken and a variety of seasonings. This dish is perfect for a weeknight meal or a special occasion dinner, and it can be easily customized to suit your taste preferences. With just a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that your family and friends will love.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN



Caramelized Onion and Gouda Stuffed Chicken image

Onion haters will turn into onion lovers when they try this easy-to-make stuffed chicken breast.

Provided by CountryGirlGourmet

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h15m

Yield 4

Number Of Ingredients 5

2 tablespoons butter
2 yellow onions, sliced
4 skinless, boneless chicken breast halves
4 Borden® Gouda Cheese Slices, or more as needed
1 (4.75 ounce) package seasoned coating mix for chicken

Steps:

  • Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
  • Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 421.4 calories, Carbohydrate 34.2 g, Cholesterol 94.9 mg, Fat 17 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 992.3 mg, Sugar 8.2 g

ONION-CHICKEN STUFFING BAKE



Onion-Chicken Stuffing Bake image

"A friend shared this savory meal-in-one with me, and it's since become my favorite dinner to serve guests," notes Audrey Aldrich, Berlin Heights, Ohio. It's sure to be a hit at your home, too.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (6 ounces) seasoned stuffing mix
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
2 tablespoons onion soup mix
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup grated Parmesan cheese

Steps:

  • Prepare stuffing mix according to package directions; set aside. Place chicken in a greased 2-qt. baking dish. Combine the soup, sour cream and soup mix; spread over the chicken., Sprinkle with mushrooms and water chestnuts. Spread stuffing over top. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts :

BAKED CHICKEN WITH SWEET ONIONS



Baked Chicken With Sweet Onions image

This baked chicken is a snap to prepare. The chicken pieces (your choice) are browned then baked with sweet onions and seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h40m

Yield 8

Number Of Ingredients 8

2 frying chickens (quartered, bone-in)
1 cup all-purpose flour
2 teaspoons kosher salt
2 teaspoons ground sweet paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
4 tablespoons extra-virgin olive oil
6 medium sweet onions (sliced)

Steps:

  • Heat the oven to 350 F. Grease a large, shallow baking pan or roasting pan .
  • In a bowl, food storage bag, or pie plate, combine the flour, salt, pepper, paprika, and garlic powder.
  • Toss chicken pieces with the seasoned flour until thoroughly coated.
  • Place a large, heavy skillet over medium-high heat; add the olive oil. Working in batches, add chicken pieces to the hot oil. Cook for about 5 minutes total, turning to brown the chicken pieces on all sides.
  • Arrange the browned chicken pieces in the prepared baking pan.
  • Add the onions to the skillet and cook for 2 to 3 minutes, just until softened and coated with oil.
  • Arrange the sweet onion slices around the chicken.
  • Bake the chicken for about 45 minutes, or until the chicken is thoroughly cooked .*

Nutrition Facts : Calories 389 kcal, Carbohydrate 23 g, Cholesterol 86 mg, Fiber 2 g, Protein 29 g, SaturatedFat 5 g, Sodium 397 mg, Sugar 6 g, Fat 20 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

CHICKEN BREASTS FILLED WITH ONION JAM



Chicken Breasts Filled with Onion Jam image

Serve these savory, filled chicken breasts over steamed greens like escarole or Swiss chard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

4 boneless, skinless chicken-breast halves
Onion Jam
Salt and freshly ground black pepper
1/2 cup dry white wine
1 3/4 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
2 tablespoons balsamic vinegar
Olive-oil cooking spray

Steps:

  • Place each piece of chicken between two 12-inch squares of plastic wrap. Using a meat pounder, pound to a 1/4-inch thickness.
  • Spread 1/4 cup onion jam over each breast, and fold breast in half. Season both sides with salt and pepper.
  • Coat a saute pan with cooking spray, and set over medium-high heat. Place chicken in pan; cook until golden on bottom, about 2 minutes. Turn, and cook until the other side is golden, about 3 minutes.
  • Add wine, and cook 1 minute. Add stock; reduce heat to medium. Cover; cook until chicken has cooked through, 5 to 6 minutes. Transfer the chicken to a plate.
  • Add balsamic vinegar to pan; turn heat to high. Reduce liquid to 1/2 cup, 7 to 10 minutes. Drizzle sauce over chicken, and serve.

Nutrition Facts : Calories 244 g

BAKED STUFFED ONIONS



Baked Stuffed Onions image

Make and share this Baked Stuffed Onions recipe from Food.com.

Provided by _Pixie_

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

6 large yellow onions
1 cup fresh breadcrumb
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon chopped green onion (green part only)
3 tablespoons butter, melted
salt and pepper (optional)

Steps:

  • Peel the onions leaving the root end uncut.
  • Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
  • Remove the onions from the pot and cool.
  • Preheat the oven to 350 degrees F.
  • Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe).
  • Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
  • Add salt and pepper to the bread crumb mixture if desired.
  • Place the onions in a greased baking dish and fill with stuffing.
  • Drizzle with the remaining tablespoon of butter.
  • Bake the onions for 30-40 minutes or until soft.

Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.6, Cholesterol 18.9, Sodium 241.2, Carbohydrate 28.7, Fiber 3, Sugar 7.7, Protein 5.5

STUFFED AND BAKED ONIONS



Stuffed and Baked Onions image

Takes a little extra work, but well worth the effort. Nice accompaniment for roast beef or roast pork.

Provided by PJ's kitchen

Categories     Side Dish     Vegetables     Onion

Time 1h10m

Yield 6

Number Of Ingredients 10

6 medium onions
1 tablespoon salad oil, or as needed
1 dash paprika, or to taste
1 tablespoon butter
¼ cup light cream
¼ cup chopped black olives
2 tablespoons pecans, chopped
¼ teaspoon salt
¼ cup dry bread crumbs, or as needed
3 tablespoons melted butter

Steps:

  • Peel onions. Cut a thick slice from the top of each one and reserve.
  • Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
  • Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
  • Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
  • Bake, uncovered, in the preheated oven for 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 14.6 g, Cholesterol 27 mg, Fat 14.6 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 244.5 mg, Sugar 5.1 g

BAKED SWEET ONIONS



Baked Sweet Onions image

This is a nice change of pace fromour usual veggies . It looks lovely with the brown crusty cheese and tastes great.

Provided by Bergy

Categories     Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium sweet onions (Vidalia, Maui, Spanish or Walla Walla)
1 cup chicken stock, low sodium
1/2 cup dry white wine
1/4 teaspoon pepper
1/4 teaspoon dried rosemary or 1 teaspoon chopped fresh rosemary
1/2 teaspoon fresh thyme or 1 pinch dried thyme
3 tablespoons parmesan cheese (pure parmesan not Kraft)

Steps:

  • Oven should be 375f degrees.
  • Peel the onions, trim the root and cut straight across the top of the onion so it can sit level when inverted Place onions in a baking dish so they snuggle firmly to each other with the root end up Combine the stock, wine, pepper, rosemary& thyme.
  • Pour in to the baking dish with the onions, cover with foil and bake for 30 minutes Turn the onions over so the root side is now down and bake an additional 20 minutes (turn them gently so you do not break them apart) Pour off (save it for other uses like stock) all but a few tbsp of the liquid Sprinkle Onions with the parmesan and return to the oven for 5 minutes to brown the cheese, Serve.

BAKED STUFFED SWEET ONIONS



Baked Stuffed Sweet Onions image

The mildness of sweet onions make them ideal for this delicately hearty side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

4 medium sweet onions
1/2 teaspoon coarse salt, plus more for cooking water
2 tablespoons extra-virgin olive oil
6 ounces (about 9) cremini mushrooms, trimmed and cut into 1/2-inch pieces
4 ounces Virginia ham, cut into 1/4-inch pieces
1/4 teaspoon freshly ground pepper
3 tablespoons Madeira wine
1/4 cup chopped fresh flat-leaf parsley
1 cup grated (about 2 ounces) Gruyere cheese

Steps:

  • Preheat oven to 400 degrees. Peel onions; slice 1/2 inch from top of each, and discard. Slice just enough from the root end so that onions stand upright. Using a melon baller, hollow out the insides, leaving a 1/3- to 1/2-inch-thick shell. Set aside. Finely chop removed parts, and set 1 cup chopped onion aside. Discard remaining onion or reserve for another use.
  • Bring a large pot of water to a boil; add salt. Gently submerge onion shells, and boil 5 minutes. Remove with a slotted spoon; transfer to a wire rack to dry.
  • Make the stuffing: In a large saute pan, heat 1 tablespoon oil over medium heat. Add reserved chopped onions, and cook until translucent, about 8 minutes. Add mushrooms and ham, and season with salt and pepper; cook until mixture is browned, about 5 minutes. Add Madeira; deglaze pan, stirring with a wooden spoon to loosen any brown bits on bottom. Remove from heat, and transfer to a small mixing bowl; let cool slightly, 2 to 3 minutes. Add parsley and Gruyere cheese, and stir to combine.
  • Fill boiled onion shells with stuffing. Place in a small roasting pan; drizzle with remaining tablespoon oil. Cover with aluminum foil. Bake until tender, about 50 minutes; remove foil after 40 minutes to allow stuffing to brown.

BAKED STUFFED SWEET ONIONS



Baked Stuffed Sweet Onions image

Sweet onions stuffed with ham, cremini mushrooms and Gruyere cheese. A summer must at our house when the new crop of sweet onions come on.

Provided by sugarpea

Categories     Ham

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

2 medium sweet onions
1/4 teaspoon coarse salt, plus more for cooking water
1 tablespoon olive oil, divided
3 ounces cremini mushrooms, cut into 1/2 inch pieces (4 or 5)
2 ounces ham, cut into 1/4 inch pieces
1/8 teaspoon fresh ground black pepper
1 1/2 tablespoons red wine (Madeira preferred)
2 tablespoons chopped fresh parsley
1 ounce grated gruyere cheese (about 1/2 cup)

Steps:

  • Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
  • Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
  • Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
  • Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
  • Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
  • Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.

Nutrition Facts : Calories 226.3, Fat 13.1, SaturatedFat 4.2, Cholesterol 30.3, Sodium 776.7, Carbohydrate 13.6, Fiber 2, Sugar 5.6, Protein 12.8

STUFFED SWEET ONIONS WITH BACON



Stuffed Sweet Onions with Bacon image

This unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.-Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Side Dishes

Time 4h45m

Yield 4 servings.

Number Of Ingredients 12

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

Steps:

  • Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion., In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture., Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

Nutrition Facts : Calories 284 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 641mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 5g fiber), Protein 11g protein.

Tips:

  • To easily halve the onions, cut off the top and bottom, then use a sharp knife to slice them in half lengthwise, keeping the root intact.
  • If you don't have a food processor, you can finely chop the chicken and vegetables by hand.
  • Use a fork or your fingers to loosen and separate the chicken mixture before stuffing it into the onions.
  • To prevent the onions from drying out, baste them with the chicken broth mixture during baking.
  • Serve the stuffed onions immediately, garnished with fresh parsley or chives.
  • If you have any leftover chicken mixture, you can use it to make chicken meatballs or chicken tacos.

Conclusion:

Chicken stuffed baked sweet onions are a delicious, easy-to-make dish that is sure to impress your family and friends. With their tender, juicy chicken filling and flavorful onion exterior, these onions are a perfect main course or side dish for any occasion. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try!

Related Topics